Chipotle Peanut Brittle is a sweet and spicy candy with a punch of smoky heat. It is crunchy, sweet, nutty, and incredibly addicting with to fans of sweet heat.
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❤️ Why you'll love it
Sweet heat: fans of sweet and spicy food combinations will LOVE this peanut brittle.
Holiday gifts: this spicy peanut brittle recipe is the perfect hostess gift and makes a tasty addition to your holiday candy line up.
Easy recipe: this recipe takes little effort to make, all you need to do is watch the candy thermometer and work quickly with the syrup.
🥘 Ingredients
Light corn syrup: helps give the peanut brittle a smooth texture by preventing sugar crystals from forming.
Butter: gives the peanut brittle a creamy flavor.
Dry roasted peanuts: these are peanuts that have been roasted without the oil.
Baking soda: when added to the hot syrup making it bubble up and create air bubbles making the peanut brittle fluffy.
Chipotle chile powder: lends just a touch of a smoky spicy flavor
Cooking spray: prevents sticking
🔪 Instructions
- Line a large baking sheet with parchment paper and coat with non stick cooking spray.
- In a large saucepan over medium heat, combine sugar, corn syrup, butter and bring to a boil and cook or until a candy thermometer registers 275 degrees F, about 18 minutes.
- Stir the peanuts into the syrup mixture and continue to boil, stirring constantly, until a candy thermometer registers 295 degrees F, about 3 minutes.
- Remove hot syrup from the heat and carefully stir in baking soda and chipotle chile powder.
- Quickly pour mixture onto prepared baking sheet and cover with another sheet of parchment paper.
- Using a rolling pin, quickly roll mixture to an even thickness.
- Discard top parchment sheet and allow peanut brittle to cool completely.
- Break peanut brittle into smaller pieces and store in airtight container up to 2 months.
🥄 Equipment
Large saucepan: choose a pan that has a heavy bottom and tall sides.
Wooden spoon: you need spoon that will not get hot when stirring the syrup.
Candy thermometer: to register the temperature of the syrup.
Large baking sheet: to pour the hot peanut brittle into.
Rolling pin: to roll out the peanut brittle onto the baking sheet.
Parchment paper: to cover the baking sheet.
🥫Storage
Room temperature: store peanut brittle in an airtight container on a pantry shelf up to 2 months.
I do not recommend refrigeration or freezing due to the moisture causing the peanut brittle to break down and become sticky.
📖 Variations
- Make cinnamon peanut brittle by replacing the chipotle powder with cinnamon.
💭 Tips
- Use a deep, heavy duty saucepan to prevent the the syrup to bubble over top of the pan when the baking soda is added.
- Be cautious when adding the baking soda to the hot syrup as it will cause the mixture to bubble up high and become an opaque.
- Work carefully and quickly with the hot syrup. Once it is poured out of the hot saucepan, the syrup immediately begins to firm up as it cools down.
📚 Related Recipes
My whole family loves this recipe for Peanut Butter No Bake Cookies.
This Chipotle Salad Dressing gives that smoky heat to your favorite salad and is great used as a dip for Air Fryer Chicken Nuggets.
I like to serve this Strawberry Chipotle Sauce as a shrimp cocktail dip.
🍽 Serve with...
This sweet and spicy peanut brittle makes a great holiday gift.
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📖 Recipe
Chipotle Peanut Brittle
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Ingredients
- 1 cup sugar
- 1 cup light corn syrup
- 1 tablespoon butter
- 11.5 ounces dry roasted peanuts
- 1½ teaspoons baking soda
- 1 teaspoon chipotle powder
- cooking spray
Instructions
- Line a large baking sheet with parchment paper and coat with non stick cooking spray.
- In a large saucepan over medium heat, combine sugar, corn syrup, butter and bring to a boil and cook or until a candy thermometer registers 275 degrees F, about 17 minutes.
- Stir the peanuts into the syrup mixture and continue to boil, stirring constantly, until a candy thermometer registers 295 degrees F, about 3 minutes.
- Remove hot syrup from the heat and carefully stir in baking soda and chipotle chile powder. Quickly pour mixture onto prepared baking sheet and cover with another sheet of parchment paper.
- Using a rolling pin, quickly roll mixture to an even thickness.
- Discard top parchment sheet and allow peanut brittle to cool completely.
- Break peanut brittle into smaller pieces and store in airtight container up to 2 months.
Stacey
I loved the spicy peanut brittle! as it was very first attempt at making any kind of candy. It was a huge success. I gave out samples to several people and everyone loved it too. I have never thought much about peanut brittle. I do now. I am impressed at how well I did and I thank you for the recipe.
Spryte
That looks AMAZING!!!!
I'll definitely be making some!
Kaitlin
I was flipping through Cooking Light at a bookstore the other day and flipped to this recipe - it looked so, so good. Glad to see that it turned out spectacularly for you - and now I have the recipe!
Creative One
I love peanut brittle and this version looks amazing!!!
Robin Sue
I love this kind of brittle. The sweet and heat is just great together!
Cristine
Looks great!
Marthe
I've actually never had brittle, but it looks really good! We don't have chipotle chili powder over here, do you think I could use regular chili powder instead?
Design Tutorials
I love to shop they have this nut brittle that is spiced with chili.
Elyse
Mmm, I love brittle. I've never made it myself, so I can't wait to try this. Looks delicious!! Great job.
Tangled Noodle
Spicy sweet is the way to go! I always have to assume that whenever a recipe calls for peanuts, I can substitute another nut so I'd love to try this with my current fave - cashews! 😎